LIZZY217's Lamb Gyros Recipe -
LIZZY217's Lamb Gyros Recipe
  • READY IN 13+ hrs

LIZZY217's Lamb Gyros

Recipe by  

"This is my take on the Greek gyros sandwiches you can find at many counter-service restaurants."

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Ingredients Edit and Save

Original recipe makes 4 sandwiches Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    13 hrs 40 mins


  1. Whisk together the vegetable oil, 2 tablespoons lemon juice, brandy, crushed garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, marjoram, thyme, rosemary, and oregano in a bowl, and pour into a resealable plastic bag. Add the cubed lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 12 to 24 hours.
  2. Once the meat has finished marinating, remove from the refrigerator, and allow to stand at room temperature for 1 hour. While the meat is warming up, prepare the tzatziki sauce by whisking together the yogurt and cucumber in a mixing bowl along with 1 clove of minced garlic, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Wrap the sauce with plastic wrap, and refrigerate until ready to use.
  3. Preheat the oven's broiler and set the oven rack about 4 inches from the heat source. Remove the lamb cubes from the marinade, and squeeze off excess. Discard the remaining marinade. Spray a broiling pan with cooking spray, thread the meat onto the skewers, and place the skewers onto the prepared pan.
  4. Broil under the preheated broiler to your desired degree of doneness, turning every few minutes so the meat cooks evenly. It should take about 10 minutes to cook the meat to medium-well.
  5. To assemble the sandwiches, cook each pocket bread in a microwave on high until hot, 20 to 30 seconds each. Split each piece in half, and open up the pockets. Divide the tomato and onion slices among the pocket bread halves. Stuff with shredded lettuce, then fill with the broiled lamb. Sprinkle with crumbled feta cheese, and top with the tzatziki sauce to serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2009

Everyone loved it! Used balsamic vinegar instead of brandy.

Most Helpful Critical Review
Nov 21, 2013

For our taste, the marinade just wasn't flavorful enough. I added some dill to the cucumber sauce, as another reviewer suggested. and that helped, but the marinade did not win us over.


13 Ratings

Apr 23, 2009

This was really good it craved my desire for gyros. Although my local grocery store didn't have any lamb shoulder so I used a lb of sirlion, the marinate made the meat full of flavor. I wasn't to crazy about the sauce I don't know if it was the plain yogurt or not enough seasoning it just seemed like it was missing something. All in all really good, next time I will find the lamb and make it with that.

Jan 11, 2010

Good flavor. I did add about 1/4 tsp. of dill to the yogurt/cucumber sauce. It adds a nice flavor to the sauce.

Feb 17, 2011

This is a WONDERFUL marinade for the lamb! It was incredibly flavorful. I used leg of lamb because it is less fatty and just cubed it. I actually prefer a little sauce so did not drain it out completely. I didn't have any marjoram and just subbed in a little more oregano and added some coriander and paprika. So delicious! Thanks...we are huge fans!!

Jun 21, 2014

I have made this recipe many times over the past couple of years and love it. Actually, I like the meat preparation method here better than that for traditional gyro meat (using ground lamb, etc.) Here are the changes I make to the marinade part of the recipe: (a) substitute extra virgin olive oil for the vegetable oil; (b) omit the brandy completely (usually I add a little extra lemon juice and no more than a couple of teaspoons of balsamic vinegar); (c) drastically increase the marinade herbs (i.e. 1 tsp. each of rosemary, thyme, oregano, pepper, and marjoram along with an extra clove or so of garlic); and d) add a teaspoon or so of dried chicken broth granules to the marinade. If it's available, I buy fresh cubed lamb stew meat for this recipe--saves a lot of time cubing meat and trimming fat away. Also, I don't bother with the skewers when roasting the lamb. They really aren't necessary as long as you have some way of draining the fat/juices off of the meat while it's roasting (e.g. using a broiler pan). Finally, I like Yia Yia's Tzatziki Sauce(on this site) better than the tzatziki recipe given here. If the tzatziki is too bland for your taste, try adding in a little freshly ground pepper, rosemary, thyme, garlic powder, lemon juice, and/or olive oil. Finally, don't skip the feta cheese (even though the recipe says it's optional)--it adds wonderful flavor to the finished product. These gyros are GOOD! Thanks for the recipe!

Aug 23, 2011

Excellent and not too difficult! I got the wrong cut of lamb so it was a little bit difficult to deal with but it still turned out excellent. Will use again with better lamb cuts. Thanks!

Jul 21, 2009

This was absolutely amazing. I didn't use the brandy, and I used flatbreads instead of pita pockets. I think I would also prefer thin strips of lamb instead of chunks, so I will try to do that next time. But overall, it was so, SO delicious.


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  • Calories
  • 698 kcal
  • 35%
  • Carbohydrates
  • 67.6 g
  • 22%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 32.1 g
  • 49%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 29.1 g
  • 58%
  • Sodium
  • 2131 mg
  • 85%

* Percent Daily Values are based on a 2,000 calorie diet.

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